NAWABI HYDERABAD HOUSE BIRYANI PLACE
4225 W LAKE MARY BLVD, Lake Mary FL 32746 · 407-576-0957
Last inspected May 13, 2026 · 16 visits since July 2023
JUL 24
SEP 24
JUL 25
FEB 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. - 10 plus on and around gasket of egg station cooler __Total 10 plus live roaches
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024041653 | Jul 3, 2024 | Feb 3, 2025 | $400 |
Inspection history
16 visits, newest first
May 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - handsink in warewashing area removed, handsink in expediting area replaced by ice machine; dump sink converted to handsink in expediting area; stand mixer added to expediting area multiple changes to cookline equipment: tandoori oven added, single unit stove burners added, bar area added.
Mar 3, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - establishment is already on a warning for Plan Review from inspection conducted on 2/5/26
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - above dish station
Cutting board has cut marks and is no longer cleanable. - both cookline cutting boards
Floor tiles missing and/or in disrepair. - at dish washing station - at back door threshold
Mar 2, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority4 Intermediate9 Basic
Show 19 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - zero ppm
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over paneer at walk in cooler
Spray hose at dish sink lower than flood rim of sink. - at three comp sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FRONT COUNTER - soup (72F - Cold Holding). Observed pot on counter. Operator states less than 1 hour. Operator put on stove for reheat - yogurt sauce (62F - Cold Holding). - tomato chutney, peanut chutney (46f-68f - Cold Holding). Observed on counter in ice bath. Operator states less than 1 hour. Operator added more ice. REACH IN COOLER FRONT COUNTER - mango lassi (50F - Cold Holding) - milk product (48 - Cold Holding) Operator states less than 4 hours. Operator moved to freezer for expedited cooling COOKLINE MIDDLE; - Yogurt based sauce, (51f-55fF - Cold Holding) - onion based sauce, (51f-55fF - Cold Holding) - tomato based sauce, (51f-55fF - Cold Holding) - Marsala sauce (51f-55fF - Cold Holding) Operator states held overnight COOKLINE LEFT; - paneer, (46f-48fF) - cooked cauliflower, (46f-48fF) - cooked chicken, (46f-48fF) - yogurt sauce, (46f-48fF) Operator states held overnight
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - sambar (120f-140f - Hot Holding) operator put back on stove for reheat.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test strips for dishwasher
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - establishment is already on a warning for Plan Review from inspection conducted on 2/5/26
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - rice
Bowl or other container with no handle used to dispense food. - plastic cup no handle used to scoop soup at front counter. - plastic bowl no handle used to scoop flour
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - above dish station
Cutting board has cut marks and is no longer cleanable. - both cookline cutting boards
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - back pack on shelf with soda syrup
Floor tiles missing and/or in disrepair. - at dish washing station - at back door threshold
Hole in or other damage to wall. - above hand wash sink at expo station - near back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom of reach in cooler - wall below expo window - exterior of bulk dry foods container - exterior microwave oven
Stored food not covered. - basin flour
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed cilantro over cooked chicken at ealk in cooler
Feb 12, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - handsink in warewashing area removed, handsink in expediting area replaced by ice machine; dump sink converted to handsink in expediting area; stand mixer added to expediting area multiple changes to cookline equipment: tandoori oven added, single unit stove burners added, bar area added.
Feb 6, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, grease, or residue. - cutting boards
Handwash sink missing in warewashing or food preparation area. - warewashing area
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - handsink in warewashing area removed, handsink in expediting area replaced by ice machine; dump sink converted to handsink in expediting area; stand mixer added to expediting area multiple changes to cookline equipment: tandoori oven added, single unit stove burners added, bar area added.
Accumulation of lime scale on the inside of the dishmachine.
Cloth used as a food-contact surface. - for naan bread handling
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cooks wearing watches
Exterior door has a gap at the threshold that opens to the outside. - back door
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. - walk in cooler gasket made of foam rubber
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of rolling food bins splattered with food debris - exterior of fryers - sides of oven - crash cart - side of burner stove - sides of reach in cooler - cookline equipment door handles - hood filters and ansul nozzles - top of lowboy unit below flat grill - shelf over stove - stove burners
Water leaking from pipe and/or faucet/handle. - handsink across from tandoori oven
Feb 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 36 recorded, 5 high priority.
5 High priority11 Intermediate20 Basic
Show 36 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - onion sauce, 70-90F at 3:10 pm, cooling since previous day
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken (74F); boiled eggs (61F); Plant Foods (71F); yogurt (58) held off temperature control less than 3 hours in expediting area. - housemade tomato chutney 46-48F, held in inadequate ice bath less than 2 hours in expediting area - butter, 73F, held off temperature control less than 3 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cold holding: hot holding: rice (119F); rice (104F); soup (82F); held off temperature control less than 3 hours in expediting area
Toxic substance/chemical improperly stored. - dishsoap jug stored next to colander of rice in expediting area
Employee washed hands in a sink other than an approved handwash sink. - three compartment sink
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - onion sauce cooling in deep, covered, stacked containers
Food-contact surface soiled with food debris, grease, or residue. - cutting boards
Handwash sink missing in warewashing or food preparation area. - warewashing area
Handwash sink not accessible for employee use at all times. - handsink on cookline blocked
No paper towels or mechanical hand drying device provided at handwash sink. - bar
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - handsink in warewashing area removed, handsink in expediting area replaced by ice machine; dump sink converted to handsink in expediting area; stand mixer added to expediting area multiple changes to cookline equipment: tandoori oven added, single unit stove burners added, bar area added.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. - bar
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. - yogurt
Cloth used as a food-contact surface. - for naan bread handling
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - keys on shelf next to microwave in expediting area - backback, jackets stored on rice bags in dry storage area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cooks wearing watches
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor soiled/has accumulation of debris. - below all cookline equipment - below three compartment sink
Food stored on floor. - pitcher of yogurt, expediting area
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
No Heimlich maneuver/choking sign posted.
No waste receptacle installed at handwash sink provided with disposable towels.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. - walk in cooler gasket made of foam rubber
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of rolling food bins splattered with food debris - exterior of fryers - sides of oven - crash cart - side of burner stove - sides of reach in cooler - cookline equipment door handles - hood filters and ansul nozzles - top of lowboy unit below flat grill - shelf over stove - stove burners
Silverware/utensils stored upright with the food-contact surface up.
Storage area not maintained clean and organized. - walk in freezer in disarray
Stored food not covered. - multiple food containers in dry storage area
Water leaking from pipe and/or faucet/handle. - handsink across from tandoori oven
Working containers of food removed from original container not identified by common name. - multiple bulk foods in storage area
Jul 21, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Dishwasher (Chlorine 0ppm) dishwasher not retaining water during operation.
Exterior door has a gap at the threshold that opens to the outside. - back door near dish station
Floor tiles missing and/or in disrepair. - at back door near dish station
Outer openings not protected with self-closing doors. - back door near restrooms door closure broken
Sep 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. LOWBOY LEFT: - chicken (48F - Cold Holding); - sliced cheese (48F - Cold Holding); - turkey sausage (48F - Cold Holding)
Equipment in poor repair. - Lowboy left cooler temperature reading flashing "P1", not maintaining 41f or below
Floor tiles missing and/or in disrepair. - at threshold back door
Sep 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. LOWBOY LEFT: - chicken (48F - Cold Holding); - sliced cheese (48F - Cold Holding); - turkey sausage (48F - Cold Holding)
Equipment in poor repair. - Lowboy left cooler temperature reading flashing "P1", not maintaining 41f or below
Floor tiles missing and/or in disrepair. - at threshold back door
In-use tongs stored on equipment door handle between uses. - tongs on oven door
Single-service articles not stored inverted or protected from contamination. - forks not inverted observed on shelves next to egg cooler
Unwashed fruits/vegetables stored with ready-to-eat food. - ready to eat pickles below unwashed produce
Jul 3, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. - egg station employee cracked eggs, then handled clean plates with ready to eat foods. Manager spoke employee.
Cove molding at floor/wall juncture broken/missing. - at door frame of back door
Cutting board has cut marks and is no longer cleanable. - white cutting boards on cook line
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor tiles missing and/or in disrepair. - floor tiles broken next to back door
No Heimlich maneuver/choking sign posted. - emailed to operator
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over open container of pickles
Jul 3, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate12 Basic
Show 15 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. - egg station employee cracked eggs, then handled clean plates with ready to eat foods. Manager spoke employee.
Roach activity present as evidenced by live roaches found. - 10 plus on and around gasket of egg station cooler __Total 10 plus live roaches
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. LOW BOY: - raw bacon, pork sausage, Turkey sausage (44f-50fF - Cold Holding) - manager states less than 4 hours. Advised manager to move to freezer for expedited cooling COOK LINE 3 door REACH IN:; - tomato (52F - Cold Holding); - burger (46F - Cold Holding); - lettuce (50F - Cold Holding); - cheese (50F - Cold Holding) - manager states less than 4 hours. Advised manager to move to freezer for expedited cooling EGG STATION: - egg whites (48F - Cold Holding); - pooled eggs (49F - Cold Holding); - sausage (50F - Cold Holding); - tomato (46F - Cold Holding) Manager voluntarily discarded
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - ceiling tiles and vents above egg station dusty - side of hood system above egg station dusty
Cove molding at floor/wall juncture broken/missing. - at door frame of back door
Cutting board has cut marks and is no longer cleanable. - white cutting boards on cook line
Dead roaches on premises. - 2 on shelf of prep counter next to walk in cooler - 1 on floor below egg station cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone and drinks on prep counter with hamburger buns and clean plates
Equipment in poor repair. - gasket torn at egg station cooler
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor tiles missing and/or in disrepair. - floor tiles broken next to back door
No Heimlich maneuver/choking sign posted. - emailed to operator
Old labels stuck to food containers after cleaning.
Stored food not covered. - open container of pickles in walk in cooler. Manager closed lid.
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over open container of pickles
Jan 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. White cutting boards on make table at cooks line and prep area
Jan 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons stored on dry good shelving not inverted
Cutting board has cut marks and is no longer cleanable. White cutting boards on make table at cooks line and prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and book back stored on dry good storage next to oatmeal at cooks line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container with utensils in water temping at 66F on side of reach in cooler with fruits on cooks line
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on the ice bin
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hand bag stored in the storage rack
Water leaking from pipe and/or faucet/handle. Drain at the line hand sink
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.